Easiest Way to Make Perfect Creamy tomato-beetroot soup

Creamy tomato-beetroot soup. Don't forget a drizzle before serving. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

This is ideal for this season when the sniffles attack and you crave. flavoured soup recipe is beetroot soup recipe suitable for all age groups. well, to be honest, i am not a huge fan of vegetable-based soup. and i always finally, i request you to visit my other soup recipes collection with this post of beetroot soup recipe. it includes recipes like tomato soup, carrot soup. Just perfect for this cold month of October. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. You can cook Creamy tomato-beetroot soup using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Creamy tomato-beetroot soup

1. You need 4 of tomatoes.
2. It's 2 of beetroot.
3. You need 2 of carrots.
4. It's 1 of onion.
5. It's 1 inch of ginger.
6. You need 2-3 cloves of garlic.
7. Prepare to taste of Salt.
8. Prepare 2 tbsp of fresh cream.
9. Prepare 2 tsp of black pepper powder.
10. You need As required of Pudina leaves for garnishing.
11. You need As required of Water.

Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Incredibly creamy roasted red pepper and tomato soup! The perfect side to sandwiches, salads This recipe is inspired by my all-time favorite soup - the Creamy Tomato Bisque from our Everyday Cooking Cookbook!

Creamy tomato-beetroot soup step by step

1. Wash tomato,beetroot,carrots and ginger. Peel carrots,beetroot,ginger,onion and garlic and cut into big pieces. Boil in cooker along with 2 cups of water. After 2 whistles off the flame..
2. After releasing steam open the lid and cool down all vegetables in room temperature. Grind it in grinder and make a smooth puree.Heat a pan add tomato puree,1 cup water,salt and black pepper powder and cook. Stir occasionally. When it becomes thick,off the flame. Serve hot garnish with cream and pudina leaves..

This version is similar to classic. Despite the heat, my mind and body have already decided it is Fall. "Creamy" is in the name, but the soup at Panera is really not all that creamy. So I learned to use only a little cream. I also add a little sugar to cut the acidity of the tomatoes and not too much basil. This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." View image.